|This chocolate hazelnut pie was the chart-topper for me this week|
First up, a roasted butternut squash salad with hazelnuts from Food&Wine magazine.
Uber simple this...
The combination of roasted squash and toasted hazelnuts is a winner and is enhanced by the intense hazelnut oil dressing drizzled over the salad greens.
It's a substantial salad and because of the roasted squash can almost be counted as a side!
Next up was the chocolate hazelnut pie.
It's a bit like a chocolate pie because it's all dense and gooey, but the addition of the hazelnuts gives it an edge; think Nutella - if you're a fan of this breakfast spread - only for grown-ups!
I never got to taste it...Quick photo and then it was headed to a neighbor, Amanda, who described it thus: "It's richer than a normal choc pie - and decadent. The hazelnuts are a bonus. I'm sorry you should have taken a slice."
She was right. I should have.
Chocolate Hazelnut Tart - converted to Imperial Measurements
For the pastry case:
plain flour 150g (5oz)
butter 90g (just over 3oz)
ground hazelnuts 50g (2oz)
egg yolk 1
caster sugar 1 tbsp
For the filling:
hazelnuts 100g (3 1/2oz)
shelled walnuts 80g (3oz)
caster sugar 75g (just under 3oz)
fine dark chocolate 250g (9oz)
butter 40g (1 1/2oz)
espresso coffee 5 tsp
eggs - 4
For cooking instructions, see Nigel Slater's Chocolate Recipes.